This delightful carrot cake cupcake recipe, inspired by Barefoot Contessa , offers a moist and flavorful treat topped with creamy cream cheese frosting. It’s a versatile dessert that can be enjoyed on various occasions.
Ingredients Needed
For the cupcakes:
- 400g caster sugar
- 320ml vegetable oil
- 1 tsp vanilla extract
- 3 large eggs
- 250g plain flour
- 2 tsp ground cinnamon
- 2 tsp bicarbonate of soda
- 1 ½ tsp sea salt
- 3 cups (about 250g) grated carrots
- 150g raisins
- 150g chopped walnuts
For the cream cheese frosting:
- 340g full-fat cream cheese, room temperature
- 225g unsalted butter, room temperature
- 1 tsp vanilla extract
- 450g icing sugar
How To Make Carrot Cake Cupcakes
- Preheat the oven & prepare tins: Preheat oven to 200°C (180°C fan/gas mark 6). Line a muffin tin with 22 paper cases.
- Mix wet ingredients: In a large mixing bowl, beat together the sugar, oil, and vanilla using an electric mixer. Add the eggs one at a time, mixing well after each.
- Prepare dry ingredients: In a separate bowl, sift together the flour, cinnamon, bicarbonate of soda, and salt.
- Combine ingredients: With the mixer on low speed, add half the dry ingredients to the wet mixture. Toss the grated carrots, raisins, and walnuts with the remaining dry ingredients, then fold everything into the batter until just combined.
- Fill & bake: Divide the batter evenly among the cupcake cases, filling each ¾ full. Bake for 10 minutes, then reduce the oven temperature to 180°C (160°C fan/gas mark 4) and bake for another 30–35 minutes, or until a skewer inserted in the centre comes out clean. Let them cool on a wire rack.
- Make the frosting: Beat the cream cheese, butter, and vanilla until smooth. Gradually add the icing sugar and mix until fluffy.
- Frost & serve: Once the cupcakes are completely cool, generously frost them. Enjoy!
Recipe Tips
- Use Fresh Carrots: Grate fresh carrots for optimal moisture and flavor.
- Soak Raisins: Briefly soak raisins in warm water to enhance their plumpness.
- Toast Walnuts: Lightly toast walnuts to intensify their nutty flavor.
- Room Temperature Ingredients: Ensure eggs and dairy are at room temperature for a smoother batter.
- Proper Measuring: Accurately measure flour by spooning it into the measuring cup and leveling off to avoid dense cupcakes.
How To Store Leftovers
- Refrigerate: Place leftover carrot cake cupcakes in an airtight container and refrigerate for up to 5 days. Before serving, let them sit at room temperature for about 30 minutes to enhance their flavor and texture.
- Freeze: Arrange leftover carrot cake cupcakes on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or bag, and freeze for up to 3 months. To enjoy, thaw the cupcakes overnight in the refrigerator, then bring them to room temperature before serving.
Nutrition Facts
- Calories: 350 kcal
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 250mg
- Potassium: 150mg
- Total Carbohydrate: 45g
- Dietary Fiber: 2g
- Sugars: 32g
- Protein: 4g
Try More Recipes:
Barefoot Contessa Carrot Cake Cupcakes
Description
This delightful carrot cake cupcake recipe, inspired by Barefoot Contessa , offers a moist and flavorful treat topped with creamy cream cheese frosting. It’s a versatile dessert that can be enjoyed on various occasions.
Ingredients
For the cupcakes:
For the cream cheese frosting:
Instructions
- Preheat the oven & prepare tins: Preheat oven to 200°C (180°C fan/gas mark 6). Line a muffin tin with 22 paper cases.
- Mix wet ingredients: In a large mixing bowl, beat together the sugar, oil, and vanilla using an electric mixer. Add the eggs one at a time, mixing well after each.
- Prepare dry ingredients: In a separate bowl, sift together the flour, cinnamon, bicarbonate of soda, and salt.
- Combine ingredients: With the mixer on low speed, add half the dry ingredients to the wet mixture. Toss the grated carrots, raisins, and walnuts with the remaining dry ingredients, then fold everything into the batter until just combined.
- Fill & bake: Divide the batter evenly among the cupcake cases, filling each ¾ full. Bake for 10 minutes, then reduce the oven temperature to 180°C (160°C fan/gas mark 4) and bake for another 30–35 minutes, or until a skewer inserted in the centre comes out clean. Let them cool on a wire rack.
- Make the frosting: Beat the cream cheese, butter, and vanilla until smooth. Gradually add the icing sugar and mix until fluffy.
- Frost & serve: Once the cupcakes are completely cool, generously frost them. Enjoy!
Notes
- Use Fresh Carrots: Grate fresh carrots for optimal moisture and flavor.
- Soak Raisins: Briefly soak raisins in warm water to enhance their plumpness.
- Toast Walnuts: Lightly toast walnuts to intensify their nutty flavor.
- Room Temperature Ingredients: Ensure eggs and dairy are at room temperature for a smoother batter.
- Proper Measuring: Accurately measure flour by spooning it into the measuring cup and leveling off to avoid dense cupcakes.
Barefoot Contessa Carrot Cake Cupcakes